An evolution of Adam Handling's iconic 'Beetroot, Beetroot and More Beetroot' dish, this stunning cocktail combines the earthy sweetness of the root vegetable with rum, honey and cassis.
Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle
Shake hard for 15 seconds, then strain into the empty half of the shaker. Throw away the ice and shake again without ice for 15-20 seconds. Throw the ice out of the glass and strain the cocktail though a tea strainer into the glass
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To garnish, dust the top of the cocktail with beetroot powder, then place the red amaranth in the centre of the drink
